Ingredients:

  • 1 lb spaghetti
  • 1 tbsp salt
  • 225g smoked sausages, sliced into rounds
  • 2 tbsp vegetable oil
  • 2 tbsp Haitian Epis
  • 3 tbsp tomato paste
  • 0.5 yellow onion, thinly sliced
  • 0.5 green bell pepper, thinly sliced
  • 1 Scotch Bonnet pepper, whole
  • 1 tsp chicken bouillon powder
  • 0.25 cup reserved pasta water

Instructions:

  1. Bring a large pot of water to a boil with 1 tbsp salt. Add 1 lb spaghetti and cook for exactly 8 minutes until slightly undercooked (al dente).
  2. Reserve 0.25 cup of the starchy pasta water, then drain the pasta and set aside.
  3. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the sliced sausages and sear until the edges are crispy and deeply browned.
  4. Move the meat to the side of the pan and add the tomato paste to the center. Stir constantly for 2-3 minutes until the paste darkens to a rusty mahogany color.
  5. Stir in the Haitian Epis, sliced onions, and bell peppers. Sauté for 2 minutes until the vegetables are softened and the aromatics are fragrant.
  6. Add the chicken bouillon, the whole Scotch Bonnet pepper, and the reserved pasta water to create a light emulsion. Toss in the cooked spaghetti and mix thoroughly until every strand is coated in the sauce.